Italian Food, Recipes and Cuisine from Saveur

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Narrow Results You've Selected: Italian Summer Appetizers Saveur Remove all Difficulty Easy (18) Medium (10) Main Ingredient Vegetables (11) Cheese (10) Fish (10) Bread (7) Tomato (5) Show all... Shellfish (3) Beef (1) Eggs (1) Fruit (1) Pork (1) Potato (1) Rice (1) Shrimp (1) Occasion Cocktail Party (2) Easter (2) Thanksgiving (2) Christmas (1) Technique Grill/Barbecue (5) No Cook (5) Fry (4) Saute (4) Broil (3) Show all... Steam (3) Bake (2) Marinate (2) Chill (1) Poach (1) Slow Cook (1) Topic Recipe (28) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Source:Saveur"; var omni_prop8 = "Cuisine:Italian,Season:Summer,Course:Appetizers,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 03/27/2012 Dry-Cured Olives with Rosemary and Orange Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary. Issue #136 09/05/2009 Tuna and Pickled Onion Crostini When making this tangy Tuscan crostini topping, fold in the tuna at the very end for a chunkier texture. Issue #123 09/18/2012 Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta) In this dish, zucchini are stuffed with the twin stars of Calabrian cheese making: pecorino and ricotta. Issue #113 07/28/2008 Ricotta Crostini with Black Olives, Lemon Zest, and Mint The combination of lemon zest, tangy olives, and refreshing mint gives this crostini a Mediterranean twist. Issue #113 07/28/2008 Ricotta Crostini with Chestnut Honey Creamy ricotta, crusty bread, and sweet honey make for a perfect snack, morning, noon, or night. Issue #113 07/28/2008 Ricotta Crostini with Soppressata Creamy ricotta, crusty bread, and hearty soppressata make for a rustic crostini. Issue #113 07/28/2008 Ricotta Crostini with Cherry Tomatoes Creamy ricotta, crusty bread, and zesty cherry tomatoes make for a simple but satisfying snack. Issue #113 12/19/2007 Marcella Hazan's Bagna Cauda This Italian classic is a warm, garlicky counterpoint to raw vegetables. Issue #108 07/13/2007 Caponata (Sicilian Sweet-Sour Vegetables) This recipe is an adaptation of one in Cucina del Sole: A Celebration of Southern Italian Cooking by Nancy Harmon Jenkins. Issue #104 01/28/2008 Mozzarella Grilled with Lemon Leaves The key to this dish, based on one served at Da Paolino in Sorrento, is to use the freshest lemon leaves available. Issue #93 12/12/2005 Salt Cod Cake on Grilled Toast Italian, Portuguese, and other ethnic grocery stores usually carry salt cod of a better quality than the common supermarket kind. Issue #78 05/09/2007 Prosciutto Rolls These rolls have it all—salty prosciutto, sweet figs, and creamy goat cheese. Issue #71 09/15/2005 Shrimp with Spicy Garlic and Tomato Sauce Vigliacca can mean scoundrel which in the case of a sauce means that it's spiced with chile peppers. Issue #63 06/21/2007 Mixed Fried Seafood and Vegetables This recipe for this Venetian classic was shared with us by Al Covo, the restaurant where we had the best fritto misto in Venice. Issue #38 06/21/2007 Venetian-Style Rice and Peas This traditional dish is one of the recipes that, for us, defines the food of Venice. Issue #38 06/21/2007 Creamed Stockfish This ancient Venetian specialty is a savory transmutation of the air-dried, hard-as-wood stockfish called baccalà in Venice. Issue #38 06/21/2007 True Clams in Ginger Sauce We happened upon this incredible shellfish dish at a tiny trattoria in Venice, Alle Testiere. Issue #38 06/21/2007 Carpaccio This Harry's Bar creation was inspired by the Contessa Amalia Nani Mocenigo, a steady customer whose doctor had forbidden her to eat cooked meat. Issue #38 10/24/2000 Squid on the Griddle In her Lidia's Italian Table (William Morrow and Company, 1998), Bastianich reminisces about catching squid with her uncle, using a light and strips of white cloth to attract them. Issue #36 03/08/2002 Seafood Salad According to Rao’s Cookbook, this seafood salad is “perhaps the most popular dish at Rao’s”, and one whose simplicity epitomizes the Rao’s style. Issue #28 « Previous 1 2 Next »